Mujadara is a simple Lebanese dish made with rice, lentils, warm spices and deeply caramelized onions. With just a handful of ingredients, it transforms into something incredibly flavorful and comforting.
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About This Recipe
Mujadara (also spelled mujaddara) is a traditional Lebanese dish made with rice and lentils and is often served as a main or side dish throughout the Middle East. It’s completely vegan, naturally gluten-free and made with inexpensive pantry ingredients.
But what truly makes mujadara so delicious are the onions. They’re slowly sautéed until golden, caramelized and slightly crisp on the edges and bring a fantastic savory-sweet flavor to the dish. Stir some of those caramelized onions directly into the rice and lentils, then pile the rest on top for that signature finish.
Serve alongside creamy cucumber yogurt sauce for contrast, and if you’d like to make it even more of a complete meal, add grilled chicken skewers or grilled shrimp on the side. And for a vegetarian pairing, Mediterranean roasted eggplant is especially delicious served alongside.
📋 Ingredients
- Basmati Rice: Basmati rice is a fragrant, long and fluffy rice that isn’t sticky. Be sure to rinse the rice until the water runs mostly clear, which helps remove excess starch and gives the final result a lighter texture.
- Brown Lentils: Brown lentils hold their shape beautifully and are ideal for an authentic mujadara. Give the lentils a good rinse and sort through to remove any small debris or stones.
- Spices: Ground cumin adds warmth and earthiness and a small pinch of allspice gives subtle depth without overpowering the dish.
- Yellow Onions: The star of the show. Thinly slice the onions and cook them low and slow until deeply caramelized and jammy with slightly crisp edges.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
Mujadara is traditionally simple, but here are a few ways you can adjust it:
- Spice Variations: Add a small pinch of turmeric for color, or a touch of ground coriander for a slightly brighter spice note.
- Lentils: Brown lentils are ideal. French green lentils (Puy lentils) can work, though they may take slightly longer to cook.
- Finish with Lemon: A squeeze of fresh lemon juice just before serving brightens the flavors.
- Extra Onions: Love onions? Make more. You won’t regret it!
⏲️ Instructions
Caramelize the onions: Thinly slice the onions and sauté them in olive oil until deeply golden, for about 30 minutes.
Par-cook the lentils: Simmer the lentils until partially tender but not fully cooked.
Add the rice and spices: Add the rinsed rice, spices and salt, and some of the cooked onions. Then cover and continue cooking until the rice and lentils are tender.
Finish and serve: Once done, fluff the mujadara with a fork and transfer to a serving dish. Top with the remaining caramelized onions and garnish with fresh parsley.
📍 Recipe Tips
- Rinse the Rice: Rinsing removes excess starch and helps the rice cook up fluffy instead of sticky.
- Check the Lentils: Always give lentils a quick rinse and scan for small debris or stones before cooking.
- Take Your Time with the Onions: Caramelizing onions can take about 25-30 minutes. Stir them often and lower the heat if they darken too quickly. Partially cover the skillet to help them soften before uncovering to caramelize fully. You’re looking for a deep golden brown, jammy texture with lightly crisp edges.
- Let It Rest: Once the rice and lentils are finished cooking, let them sit covered for 5–10 minutes. Then fluff gently with a fork before serving.
Make Ahead and Leftovers
- Mujadara makes excellent meal prep and tastes even better the next day.
- Store in an air-tight container in the refrigerator for up to 4 days.
- Re-heat gently on the stovetop or in the microwave until warmed through. The onions may soften, but the sweet caramelized flavor will still be there.
Serving Suggestions
Mujadara pairs beautifully with:
- Creamy cucumber yogurt sauce
- Mediterranean chopped salad
- Roasted or grilled salmon
- Slow-cooked lamb shawarma
- Mediterranean roasted eggplant
More Flavorful Rice Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Mujadara (Lebanese Rice and Lentils with Onions)
LittleFerraroKitchen.com
Ingredients
- 2 large yellow or white onions thinly sliced
- ¼ cup olive oil + more, if needed
- 1 cup basmati rice rinsed
- ¾ cup dry brown lentils rinsed
- 4 cups vegetable broth or water
- 1 teaspoon ground cumin
- ½ teaspoon ground allspice
- ¾ –1 teaspoon kosher salt or to taste
- Fresh parsley for garnish
Instructions
- Fry the onions: In a wide skillet, heat the olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring often, until deeply golden, caramelized, and lightly crisp, about 25–30 minutes.
- If the onions begin to cook too quickly, partially cover the skillet with a lid to help them soften and cook more evenly. Once done, transfer the onions to a plate.
- Cook the lentils: In a medium pot, add the lentils and broth. Bring to a boil, then reduce to a simmer and cook for 10–15 minutes, until the lentils are partially tender but not fully cooked.
- Add the rice and spices: Add the rice, cumin, allspice, Kosher salt and about a quarter of the cooked onions to the lentils and give everything a gentle stir.
- Cover and continue cooking on low for 20-22 minutes, until the rice and lentils are tender and the liquid is absorbed.
- Rest and fluff: Turn off the heat and let the mujadara sit, covered, for 5–10 minutes. Fluff with a fork.
- Serve: Transfer to a serving dish and top generously with the remaining onions and garnish with fresh parsley.
Notes
- Rinse the rice well until the water runs mostly clear to remove excess starch and create a light, fluffy texture.
- Sort and rinse the lentils before cooking to remove any debris.
- Take your time with the onions. Deep golden, jammy onions give the most flavor, so don’t rush this step.
- Let the mujadara rest for 5–10 minutes after cooking before fluffing with a fork.
- Make ahead friendly: Store in the fridge for up to 4 days and reheat gently on the stovetop or microwave.
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